Recipes to Celebrate Launch Day for my New Cookbook!
Recipes to Celebrate Launch Day for my New Cookbook!
Today is launch day across the country and the internet for my new cookbook, Sauce Up Your Boards. It is a condiment cookbook. The title refers to the recipes being a natural addition to charcuterie boards, but of course the recipes can be used everyday to spice up your meals. To celebrate I would like to share with you a few of my favorite recipes from the book.
How about a little hot honey? The sweetness of the honey combined with the hotness of the peppers has made this super-simple-to-make condiment super popular.
You can find it on supermarket shelves, but it’s so much better made at home because you can adjust the level of heat as well as embellish the flavor with a hit of something else, like sea salt flakes. I like it on roast chicken, hamburgers, and drizzled over mac and cheese. It’s one of my favorite recipes to whip up from my new cookbook, so here you go:
Easy Homemade Hot Honey
Ingredients:
1 fresh red Fresno chili
1 cup honey
1/8 teaspoon fine sea salt
cayenne pepper, as needed, if needed
Directions:
Using rubber or disposable gloves, cut the pepper into strips, keep the seeds, and transfer the pepper and seeds to a medium saucepan.
Grease a measuring cup with oil to make it easier to dispense the honey. Pour the honey into the measuring cup and then pour the honey into the saucepan with the peppers. Add the salt and cook, stirring frequently, over medium-high heat. Press down on the peppers to release their juice and seeds into the honey. When the mixture just barely comes to a simmer, immediately take the pan off the heat and allow to infuse/rest for 30 minutes.
Taste, and if it is too “hot” of you, drizzle in more honey until it reaches your desired level of heat. If you want more heat, add a dash of cayenne pepper. Add more salt if you wish.
Pour the hot honey into a clean glass jar with a screw top or a squeeze bottle and enjoy. You can strain out the chilis, but I keep them in my honey.
Talking about hamburgers, another recipe in the book that goes well with hamburgers as well as hot dogs is for my Sweet Whiskey Mustard. Want to try it?
Sweet Whiskey Mustard
Ingredients:
1 cup yellow mustard seeds
3 tablespoons whiskey (or more if desired)
1 tablespoon water
1/2 cup distilled white vinegar
2 tablespoons light brown sugar
2 tablespoons honey
1/4 teaspoon ground nutmeg
1 teaspoon fine sea salt
Directions:
Combine the mustard seeds, whiskey, water and vinegar in a glass bowl, stir, cover, and leave on the counter for 24 hours.
Stir in the brown sugar, honey, nutmeg and salt. Transfer 2/3 of the mixture to a blender or food processor and process until very smooth. Pour the mixture back into the bowl with the whole mustard seeds and whisk well to combine. That’s it. Transfer to a glass jar with screw top. You can store it in the refrigerator for up to 2 months.
And because my favorite meal of the day is breakfast, I have included recipes for quick refrigerator jams ….ones that you can even make the morning that you want to use them. This one is delicious and super quick.
Food Processor Blackberry Jam
Ingredients:
6 cups fresh blackberries, washed and dried
5 1/2 cups granulated sugar, divided
Juice of 1 1/2 lemons
1/4 teaspoon vanilla extract
Directions:
Combine the blackberries and 1 cup sugar in a food processor and process 25 seconds.
Transfer the blackberry mixture into a large saucepan or Dutch oven. Add the rest of the ingredients, stir, and bring to a boil over medium heat. Lower the heat to maintain a slow boil and cook, stirring often, for about 25 minutes, or until it reaches 220 degrees F on an instant-read or candy thermometer. Cool to room temperature and use and transfer the rest to glass jars with a screw top and refrigerate.
Unlike my other cookbooks, this one is slim enough to slip into a stocking or toss into an overnight bag. I hope you like it. I loved creating each and every recipe. Let me know if you get it and what you think?
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